Pasta Mancini is a true pioneer in the world of pasta production. Massimo Mancini, the founder, is the only pasta maker in Italy who processes his own durum wheat. Passionate about experimenting with traditional regional varieties and ancient wheat strains, Mancini has perfected the art of making high-quality pasta. He works primarily with Levante, a durum wheat known for its high gluten content, which gives the dough an excellent binding texture. Another key variety is San Carlo, which provides the pasta with great elasticity. Only the flour from a single harvest is used to ensure consistency in quality – this is what makes Pasta Mancini’s pasta truly special. Wheth......
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